Chocolate and Sea Salt Covered Strawberries With Champagne
This year Valentine's Day falls on a Saturday, which allows plenty of time for making that perfect dinner for the perfect person in your life. Finishing dinner with a glass of Champagne and homemade chocolate-covered strawberries makes the evening all the more special. Once these few ingredients are on hand, the process is quite simple — and you can have strawberries dipped and setting up in about 15 minutes.
- 1 dozen fresh ripe strawberries
- 6 ounces bittersweet dark or white chocolate, chopped
- Wooden skewers
- Maldon sea salt flakes
Choose strawberries that are bright red and bursting with full, green tops. Rinse and dry them thoroughly, then insert skewers through the tops, almost through the bottom tips of the strawberries.
Once the chocolate is roughly chopped, set up a simple double boiler. Do so by filling a sauce pan 1/4 of the way with water. Place a stainless-steel bowl on top and turn the burner on medium high. Place the chocolate in the bowl, and once the water begins to boil and steam, start stirring the chocolate until smooth. The pan will get hot, so use an oven mitt to hold things steady while stirring.
At this point you can turn off the burner and dip the strawberries halfway into the chocolate, swirling them around as you lift them out so as to get full coverage.
Place the dipped strawberries onto a sheet pan covered with wax or parchment paper. As you place the strawberry down, pull it back a little to make a chocolate "foot." This will cool into a nice platform for balancing on a plate. While the chocolate is still cooling, sprinkle each with a little Maldon sea salt.
Once all of the strawberries have been dipped, place the sheet pan into the refrigerator to allow the chocolate to set. These can be made 1 or 2 days in advance, but once the chocolate is set, place them in an airtight container until ready to plate.
Sit back and enjoy, knowing you made these at home for that special someone who will appreciate the extra effort.